Becky Kirts is a Master Gardener residing in Shelby County, Kentucky. She loves to share recipes, garden information and travel fun on her blog. Gardening is in her genes. Becky grew up in a family of eight where a love of nature and gardening was understood and respected. In addition to growing plants, she has spent years cultivating her passion through research, writing, and teaching. She did this while raising two children and working full time.

Becky lives in a beautiful 100 year old home on land once owned by Squire Boone. She is lovingly trying to nurture the land to make it a home for birds, wildlife, plants, pets and family. Becky’s property has over 60 varieties of trees, a vineyard, berry patch, a potager garden, and much, much more.

Becky hopes that you will enjoy her personal approach to life in her garden and beyond.
 

 

Gifts from my December potager garden
by Becky Kirts - posted 12/04/11

With the nights now consistently dipping down into the 30’s, I journeyed out to the potager garden hoping to find some lingering vegetables. I was in luck, enough bits of kale to harvest and make into a fresh kale salad. Plus a bonus, some small but tasty globes of Brussels sprouts. These young tender bits of deliciousness I will roast in the oven for a great snack! Also one tiny rose bud yearning to come inside and open up!

I think that is what I love the most about my potager garden, vegetables, fruit, flowers and herbs. It is one stop shopping.

Recipe for roasted Brussels sprouts

Preheat oven to 400 degrees

I prepare the Brussels sprouts by cutting off the brown ends and remove any of outer leaves that are brown. I then spread them out on the roasting pan and sprinkle liberally with about 3 tablespoons of good olive oil. I season them with some sea salt and some freshly ground pepper. Sometimes, I will use an Italian herb mix or Bragg Organic Sprinkle.

I roast about 40 minutes. Often times I will shred some fresh Parmesan cheese on top of the sprouts.

 

Recipe for Kale Salad

I take the leafy part of the kale off the stem. From here I add a little bit of the dressing making sure in gets into the kale leaves. You may add any ingredients that you have on hand to this salad. Sunflower seeds, fresh peppers, celery, cherry tomatoes are some good suggestions.

For the dressing I mix together 1 lemon juiced, 2 teaspoons agave nectar, ¼ cup virgin olive oil and some fresh cracked pepper. I use a whisk to slowly stream in the olive oil till it is the consistency I enjoy! 

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